Filed under: Recipes | Tags: fusion Mexican, Mexican, miso, perilla, Recipes, salmon ceviche, sesame, tahini, taquitos
My least favorite Mexican food is taquitos. Taquitos are tortillas stuffed with chicken that are rolled up and deep fried. We usually top them with crema mexicana and shredded lettuce. Since I am a healthy eater, I really don’t like eating fried food. The chicken inside also always seems too dry for my taste.
This recipe takes the same idea of a rolled taco, but uses a Sesame Leaf instead of a tortilla. These taquitos are truly fusion cuisine! They make a great low-fat summer appetizer with a lot of flavors. The ceviche uses lime and lemon to “cook” the salmon, but then also combines miso, scallions, and tahini to take it other places. You can find Sesame leaves at some farmers markets, or frozen in Asian supermarkets. I love their minty flavor, that is not so overpowering, but just enough to brighten up this ceviche.I love their minty flavor, that is not so overpowering, but just enough to brighten up this ceviche.
Sesame leaves are rich in calcium, manganese, copper, magnesium, and iron. Sesame seeds are a very good source of calcium; they actually have more calcium than milk. If you are avoiding dairy, as we all should, definitely include sesame in your diet. Buen Provecho!
For Salmon Ceviche Marinade:
1 8-ounce wild Alaskan salmon, skinned
Lemon and/or Lime juice to cover, about 3 total
1 clove garlic, smashed
1 tablespoon miso
1 tablespoon olive oil or sesame oil
Mix together the lemon and lime juice, miso, and garlic in a non-reactive container.
Cube the salmon in small dice and add to the marinade. Let the salmon rest for 1-2 hours in the refrigerator.
12-16 sesame leaves
2 tablespoons finely chopped scallion (white and pale green parts)
½ teaspoon finely minced Thai bird chile or chile Serrano
1 sprig of mint, finely chopped
Some cilantro leaves, finely chopped
1 tablespoon tahini
½ teaspoon sesame seeds
Place a dollop of the mixture on each leaf and wrap up, starting from narrow end. Secure by carefully pushing the pointy stem through the leaf.
Note: You can also spread a small amount of tahini on the leaf, then dollop with the salmon mixture, without mixing the tablespoon into the salmon ceviche preparation.
Makes 12-16 taquitos.
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